From Chicken Recipes by David Nagy · Food & Beverage

Miso Honey Chicken

Published

Miso Honey Chicken
Prep Time:10 mins  Cook Time:45 mins  Additional Time:2 hrs  Total Time:2 hrs 55 mins  Servings:8
Ingredients
  • 3 tablespoons white miso
  • 2 tablespoons honey
  • ¼ cup rice vinegar
  • 2 teaspoons hot sauce
  • 1 tablespoon kosher salt
  • 1 whole chicken, halved, wing tips separated
  • kosher salt to taste
  • ½ lemon, cut into wedges, or to taste
  • 1 pinch cayenne pepper

Directions
  1. Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and 1 tablespoon salt. Whisk well until mostly smooth.
  2. Cut 3 to 4 slashes into legs and thighs of chicken halves. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.
  3. Flip chicken over in the bowl. Sprinkle more kosher salt on top.
  4. Preheat a grill to 350 degrees F (175 degrees C) over indirect heat.
  5. Place chicken on the grill and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes.
  6. Brush the excess marinade on top of chicken. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.
  7. Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over chicken as you cut it up.
You can substitute about 2 teaspoons of fine salt for the 1 tablespoon of kosher salt.
Cooking over indirect heat prevents the chicken from burning too much. To achieve this, I used a foil-wrapped ceramic heat diffuser in my grill. If using a regular grill, just place the coals on one side and the chicken on the other.